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The Herbivore’s Peanut-Curry Vegetables

This recipe came out as a creamy and delicious interpretation of a thai dish. As the vegetables slowly cooked in the reducing sauce, the entire house smelled of freshly made curry. This dish is sure to please!

Ingredients

for curry sauce

2 cups plant-based milk (I used rice milk)

½ tsp coriander

½ tsp garam masala

½ tsp cumin

½ tsp curry powder

1 TB peanut butter

1 TB curry paste

1 TB minced cilantro

small garlic clove

for vegetables

small onion, sliced

1 pepper, sliced

1 zucchini, sliced

2 medium carrots, sliced thin

2 stalks celery, sliced

1 large garlic clove, minced

small sweet potato

1 tsp coconut butter

few leaves of cilantro, for garnish (optional)

Directions

1. heat a pan over medium heat and coat the bottom with coconut oil

2. sautee onions and garlic for about 3-4 minutes, or until slightly translucent

3. add remaining vegetables except kale and mix well

4. prepare sauce by combining all ingredients in immersion blender (any other mixing device will also do well)

5. add sauce and wait until it simmers, then reduce heat to low

6. cook, covered, for about 45 minutes or until sweet potato is soft, and then mix in kale